Methods and apparatuses for isolating and/or adding dough crust within the outside perimeter of pizza crust

ABSTRACT

The present invention relates to methods and apparatuses for producing and consuming baked goods. More specifically, the methods and apparatuses enable producing isolated and/or added dough crust to the inside area, i.e., within the perimeter, of pizza and other baked goods, such that each piece cut from the pizza or other baked good has an edge having at least a partial crust thereon.

TECHNICAL FIELD

The present invention relates to methods and apparatuses for producingand consuming baked goods. More specifically, the methods andapparatuses enable producing isolated and/or added dough crust to theinside area, i.e., within the perimeter, of pizza and other baked goods,such that each piece cut from the pizza or other baked good has an edgehaving at least a partial crust thereon.

BACKGROUND

Pizza makes up roughly 10% of the food industry global market, totalingabout $158 billion in gross revenue annually. Indeed, pizza is a verypopular food consumable and has evolved into may product offerings,including deep dish and thin crust, which is either “pie-sliced” or“square-cut.”

In a traditional “pie-sliced” pizza, the pizza typically has cut linesthat run from edge to edge through the center of the pizza, therebyforming roughly triangular or wedge-shaped slices, albeit with the outeredge, or crust, defined by the curve of the outside pizza shape. In a“square-cut” pizza, the round pizza is typically cut in a grid pattern,with cut lines running straight across (horizontally or laterally, whenviewing from above) the pizza and other cut lines running up and down(vertically or longitudinally, when viewing from above) such that thelatera and longitudinal cut lines are disposed at roughly 90 degreeangles to each other. The square-cut pizza creates pizza pieces that areroughly square in shape, except for those around the perimeter that havepart of their edges defined by the round outside pizza shape.

The “crust” of the pizza is the relatively harder outer perimeter of thepizza. This part of the pizza typically contains no sauce or otheringredients and is generally thicker relative to the parts of the pizzadough that are covered by ingredients. Because of this, crust is oftensomewhat larger in height compared to the rest of the pizza and becauseit is free of ingredients is often used by individuals to grab the samewith their fingers. Thus, the crust often serves as a “handle” for apizza slice. On a pie-sliced pizza, each pizza slice contains a crust onthe outer edge of each pizza slice. However, on a square cut pizza, onlythe squarish pieces on the outside perimeter of the pizza have a crust.None of the square or rectangular center pieces (i.e., those not on theoutside perimeter of the pizza), have a crust on an outer edge.

Based on market research, over 86% of consumers prefer the crust piecesover the center pieces, likely because pieces are generally easier tohold and eat without getting ingredients, such as sauce and toppings, onconsumers’ hands. Also, the pieces having a crust on at least one edgethereof are relatively harder and/or stiffer than the remainder of thepizza dough covered by ingredients and form a structure that may preventthe piece from becoming limp or soggy.

There have been many attempts to innovate pizza and it is widelybelieved that innovation or differentiation drives new pizza sales. Someof these innovations and differentiators have included: cheese-stuffedcrusts, rising dough crusts, wafer thin dough crust, rectangular-shapedpizzas, flat bread pizzas, New York-style dough crust, pizza withoutexposed dough crust (so-called “The Edge Pizza®”), deep dish buttercrust dough, and various other varieties and combinations of cheese andtoppings. There is no current innovation that ensures that each piece ofa square-cut pizza includes a crust on at least a portion of an outeredge thereof.

A need, therefore, exists for an improved baked good, specifically apizza. Specifically, a need exists for an improved pizza that providesconsumers with the ability to easily take and handle a pizza piece orslice. More specifically, a need exists for an improved pizza whereinevery piece cut from the pizza includes at least one edge having atleast a partial crust thereon.

Moreover, a need exists for improved methods and apparatuses for addingpizza dough on top of pizzas. Specifically, a need exists for improvedmethods apparatuses for providing strips of pizza dough in discretelocations on the top of the pizza, such that slicing the pizza throughthe strips of pizza dough provides a pizza whereby every piece includesat least one edge having at least a partial crust thereon.

In addition, a need exists for improved methods and apparatuses forcutting raw pizza dough in discrete locations after the pizza dough isspread as a circle. Moreover, a need exists for improved methods andapparatuses for folding cut pizza dough in the discrete locations tocreate a crust, such that each piece cut from the pizza includes atleast one edge having at least a partial crust thereon.

SUMMARY OF THE INVENTION

The present invention relates to methods and apparatuses for producingand consuming baked goods. More specifically, the methods andapparatuses enable producing isolated and/or added dough crust to theinside area, i.e., within the perimeter, of pizza and other baked goods,such that each piece cut from the pizza or other baked good has an edgehaving at least a partial crust thereon.

To this end, in an embodiment of the present invention, a pizza isprovided. The pizza comprises: a dough substrate comprising a perimeterand a flat sheet portion, the dough substrate comprising a first crustportion around the perimeter thereof, the dough substrate furthercomprising first and second roughly parallel cut lines and third andfourth roughly parallel cut lines disposed roughly perpendicular to thefirst and second parallel cut lines, wherein the first, second, third,and fourth parallel cut lines define a plurality of pieces within theperimeter of the dough substrate, the dough substrate further comprisingan area of exposed dough on one of the first, second, third or fourthcut lines forming a second crust portion within the perimeter of thedough substrate, such that each of the plurality of pieces within theperimeter of the dough substrate comprises the first crust portion orthe second crust portion; and at least one ingredient covering the doughsubstrate except for the first crust portion and the second crustportion.

In an embodiment, the area of exposed dough comprises a thicknessgreater than the thickness of the flat sheet portion.

In an embodiment, the area of exposed dough is formed by adding a doughstrip to the dough substrate.

In an embodiment, the dough strip comprises a depression runninglongitudinally therein from a first end of the dough strip to a secondend of the dough strip.

In an embodiment, the dough strip is bonded to the dough substrate withwater or oil.

In an embodiment, the area of exposed dough is formed by cutting theflat sheet portion into first and second flaps and folding the first andsecond flaps onto the dough substrate.

In an embodiment, the area of exposed dough comprises a height higherthan the flat sheet portion.

In an embodiment, the area of exposed dough is formed by adding thedough substrate to a pan having a raised element that raises a portionof the flat sheet portion of the dough substrate when disposed thereon,wherein the portion of the flat sheet portion raised by the raisedelement of the pan forms the area of exposed dough.

In an embodiment, the at least one ingredient is added to the doughsubstrate after forming the second crust portion.

In an embodiment, the area of exposed dough is formed by isolating anarea along the first, second, third, or fourth cut lines with a cover,adding the at least one ingredient to the dough substrate except in thearea along the first, second, third or fourth cut line isolated by thecover, and removing the cover to expose the area of exposed dough.

In an embodiment, the pizza comprises: at least one additional cut lineroughly parallel to the first and second cut lines or the third andfourth cut lines.

In an alternate embodiment of the present invention, a method of forminga pizza is provided. The method comprises the steps of: forming a doughsubstrate comprising a perimeter and a flat sheet portion, the doughsubstrate comprising a first crust portion around the perimeter thereof;forming an area of exposed dough within the perimeter of the doughsubstrate forming a second crust portion within the perimeter of thedough substrate; adding at least one ingredient to cover the doughsubstrate except in the area of exposed dough; baking the doughsubstrate having the area of exposed dough and the at least oneingredient thereon; cutting the dough substrate into first and secondcut lines, wherein the first and second cut lines are roughly parallelto each other; and cutting the dough substrate into third and fourth cutlines, wherein the third and fourth cut lines are roughly parallel toeach other and roughly perpendicular to the first and second cut linesand the first, second, third, and fourth cut lines define a plurality ofpieces within the perimeter of the dough substrate, wherein one of thefirst, second, third or fourth cut lines is cut through the area ofexposed dough such that each of the plurality of pieces within theperimeter of the dough substrate comprises the first crust portion orthe second crust portion.

In an embodiment, the area of exposed dough comprises a thicknessgreater than the thickness of the flat sheet portion.

In an embodiment, the method comprises the step of: adding a dough stripto the dough substrate to form the area of exposed dough.

In an embodiment, the method comprises the step of: forming a depressionrunning longitudinally within the dough strip from a first end of thedough strip to a second end of the dough strip.

In an embodiment, the method comprises the step of: bonding the doughstrip to the dough substrate with water or oil.

In an embodiment, the method comprises the steps of: cutting the flatsheet portion into first and second flaps; and the first and secondflaps onto the dough substrate to form the area of exposed dough.

In an embodiment, the area of exposed dough comprises a height higherthan the flat sheet portion.

In an embodiment, the method comprises the step of: adding the doughsubstrate to a pan having a raised element that raises a portion of theflat sheet portion of the dough substrate, wherein the portion of theflat sheet portion raised by the raised element of the pan forms thearea of exposed dough.

In an embodiment, the method comprises the steps of: isolating an areaalong the first, second, third, or fourth cut lines with a cover; addingthe at least one ingredient to the dough substrate except in the areaalong the first, second, third or fourth cut line isolated by the cover;and removing the cover to expose the area of exposed dough.

In an alternate embodiment of the present invention, an apparatus forcutting or covering a flat dough substrate is provided. The apparatuscomprises: a housing comprising first and second longitudinal walls andthird and fourth lateral walls, thereof, the first, second, third, andfourth walls forming a space having a top surface and an open bottom,wherein the top surface comprises a first dough cutting blade runninglength-wise from a first end to a second end, wherein the first endcomprises a second dough cutting blade extending perpendicularly fromthe first dough cutting blade and wherein the second end comprises athird dough cutting blade extending perpendicularly from the first doughcutting blade.

In an embodiment, the housing comprises a first portion and a secondportion, wherein the first portion is slidable relative to the secondportion to change the length of the housing, wherein the first portioncomprises a first longitudinal blade portion and the second portioncomprises a second longitudinal blade portion, wherein the first andsecond longitudinal blade portions form the first dough cutting blade.

It is, therefore, an advantage and objective of the present invention toprovide an improved pizza.

Specifically, it is an advantage and objective of the present inventionto provide an improved pizza that provides consumers with the ability toeasily take and handle a pizza piece or slice.

More specifically, it is an advantage and objective of the presentinvention to provide an improved pizza wherein every piece cut from thepizza includes at least one edge having at least a partial crustthereon.

Moreover, it is an advantage and objective of the present invention toprovide improved methods and apparatuses for adding pizza dough on topof pizzas.

Specifically, it is an advantage and objective of the present inventionto provide improved methods apparatuses for providing strips of pizzadough in discrete locations on the top of the pizza, such that slicingthe pizza through the strips of pizza dough provides a pizza wherebyevery piece includes at least one edge having at least a partial crustthereon.

In addition, it is an advantage and objective of the present inventionto provide improved methods and apparatuses for cutting raw pizza doughin discrete locations after the pizza dough is spread as a circle.

Moreover, it is an advantage and objective of the present invention toprovide improved methods and apparatuses for folding cut pizza dough inthe discrete locations to create a crust, such that each piece cut fromthe pizza includes at least one edge having at least a partial crustthereon.

Additional features and advantages of the present invention aredescribed in, and will be apparent from, the detailed description of thepresently preferred embodiments and from the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

The drawing figures depict one or more implementations in accord withthe present concepts, by way of example only, not by way of limitations.In the figures, like reference numerals refer to the same or similarelements.

FIG. 1 illustrates a top plan view of a round pizza having an addeddough crust in an embodiment of the present invention.

FIG. 2 illustrates a cross-sectional view of a round pizza having anadded dough crust of FIG. 1 along lines II-II in an embodiment of thepresent invention.

FIG. 3 illustrates a top plan view of a round pizza having an addeddough crust in a cross formation in an alternate embodiment of thepresent invention.

FIG. 4 illustrates a top plan view of a round pizza having an addeddough crust in an alternate embodiment of the present invention.

FIG. 5 illustrates a top plan view of a round pizza having a pair ofadded dough crusts in an alternate embodiment of the present invention.

FIG. 6 illustrates a method for adding pizza dough crust to a roundpizza in an embodiment of the present invention.

FIGS. 7A-7C illustrate perspective views of pizza dough strip makingapparatuses in embodiments of the present invention.

FIGS. 8A-8E illustrates a perspective view of a pizza dough stripcutting and shaping apparatus in an embodiment of the present invention.

FIG. 9 illustrate a pizza dough strip cutting and shaping apparatus inan embodiment of the present invention.

FIG. 10 illustrates a cross-sectional view of a pizza dough stripcutting and shaping apparatus along line X-X in FIG. 9 in an embodimentof the present invention.

FIG. 11 illustrates a perspective view of a pizza dough strip cuttingand shaping apparatus in an embodiment of the present invention.

FIG. 12 illustrates a perspective view of a pizza dough strip cuttingand shaping apparatus in an embodiment of the present invention.

FIGS. 13A-13B illustrate perspective views of pizza dough strip cuttingand shaping apparatuses in embodiments of the present invention.

FIGS. 14A-14B illustrate views of a pizza dough strip roller pressapparatus in an embodiment of the present invention.

FIG. 15 illustrates a perspective view of a pizza dough strip extrusiongun apparatus in an embodiment of the present invention.

FIG. 16 illustrates a perspective view of a mechanical pizza dough stripextrusion apparatus in an embodiment of the present invention.

FIG. 17 illustrates a top plan view of a round pizza having an isolateddough area in an embodiment of the present invention.

FIG. 18 illustrates a method for creating an isolated bare area on around pizza in an embodiment of the present invention.

FIG. 19 illustrates a top plan view of a round pizza having folded doughflaps in an embodiment of the present invention.

FIG. 20 illustrates a cross-sectional view of a pizza having foldeddough flaps along line XX-XX in FIG. 19 in an embodiment of the presentinvention.

FIG. 21 illustrates a method for creating folded dough flaps on a roundpizza in an embodiment of the present invention.

FIG. 22 illustrates a perspective view of a pizza dough cutting and/orcovering tool in an embodiment of the present invention.

FIG. 23 illustrates a perspective view of a telescoping pizza doughcutting and/or covering tool in an embodiment of the present invention.

FIG. 24 illustrates a perspective view of a pizza dough gathering toolin an embodiment of the present invention.

FIG. 25 illustrates a cross-sectional view of a pizza dough gatheringtool in an embodiment of the present invention.

FIG. 26 illustrates a perspective view of a telescoping pizza doughgathering tool in an embodiment of the present invention.

FIG. 17 illustrates a method of forming ridges in a flat pizza doughsubstrate in an embodiment of the present invention.

FIG. 28 illustrates a method of forming ridges in a flat pizza doughsubstrate in an alternate embodiment of the present invention.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

The present invention relates to methods and apparatuses for producingand consuming baked goods. More specifically, the methods andapparatuses enable producing isolated and/or added dough crust to theinside area, i.e., within the perimeter, of pizza and other baked goods,such that each piece cut from the pizza or other baked good has an edgehaving at least a partial crust thereon.

Now referring to the figures, wherein like numerals refer to like parts,FIG. 1 illustrates a top plan view of a round or “standard” doughtemplate pizza 10 in an embodiment of the present invention. Althoughthe present invention is illustrated and described with reference to around or so-called “standard” dough template, it should be noted thatthe embodiments described herein may also apply to pizzas having othershapes, such as square, rectangular, or other geometric shapes, andshould not be limited as described herein. Specifically, the pizza 10comprises a planar disk-shaped dough substrate 12, which may be referredas a bottom crust, and a ring of dough forming an outer crust 14 onouter circumference of the pizza 10. The disk-shaped dough substrate 12forms a base on which a pizza maker typically adds ingredients, such assauces, vegetables, meats, fish, cheeses, or other like ingredients. Theouter crust 14 typically is formed as a bead or ridge of dough andremains uncovered by any ingredients. The outer crust 14, when baked,typically becomes relatively rigid or stiff compared to the disk-shapeddough substrate 12, especially since the outer crust 14 is typicallythicker than the disk-shaped dough substrate 12. As described herein,the outer crust 14 may provide a harder or stiffer support structure,which may be more easily grasped by a consumer thereof for picking up aslice or piece of the pizza 10 with his or her fingers.

FIG. 1 further illustrates horizontal or lateral cut lines 16 a, 16 b,16 c, and vertical cut lines 18 a, 18 b, 18 c, when looking down on thepizza 10 from above. The horizontal cut lines 16 a–16 c run roughlyparallel to each other across the face of the pizza from right to leftor left to right. Vertical or longitudinal cut lines 18 a–18 c runroughly parallel to each other across the face of the pizza from a topof the pizza 10 to the bottom of the pizza 10, when looking from above.Thus, the lateral cut lines 16 a–16 c may cross the longitudinal cutlines 18 a–18 c at roughly perpendicular angles thereto. When cuttingthe pizza 10 in such a configuration, pieces formed by the cut lines aregenerally square or rectangular in shape, except for those pieces alongthe outer circumference thereof, which may have a side or edge that iscurved because the curved side is an outer edge of the round pizza 10.

In a typical square cut pizza 10, as illustrated in FIG. 1 , centerpieces 20, 22, 24, 26 typically do not include any outer edge having anouter crust. In the present invention, however, an added dough strip 30may be added to a portion of the planar disk-shaped dough substrate 12such that cutting through centrally and longitudinally through the addeddough strip 30 may cause each of the center pieces 20, 22, 24, 26 toeach have an outer crust, making each of the center pieces 20, 22, 24,26 more easily grasped by a consumer thereof by his or her fingers.

The dough strip 30 may be added to the planar disk-shaped doughsubstrate 12 prior to the placement of ingredients thereon such that thedough strip 30 may become attached to the dough substrate 12.Preferably, the dough strip 30 may be adhered to the dough substrate 12by adding the same and applying a pressure to the dough strip 30 ontothe dough substrate 12. In addition, preferably no further materials maybe added to adhere the dough strip 30 to the dough substrate 12;however, use of a binding agent, such as water, butter, oil, or otherlike material may be used if necessary.

The dough strip 30 may be any shape, size, or thickness. For example,the dough strip 30 may from a single mound running longitudinally.Preferably, however, the dough strip 30 may have a first mound 40 and asecond mound 42 with a depressed valley, detent, or depression 44therebetween, forming a dual mound dough strip running longitudinally,as illustrated in FIG. 2 , a cross-sectional view of the pizza 10 alonglines II-II. The dough strip 30, as shown in FIGS. 1 and 2 having thedual mounds, may make it easier for a pizza cutter to align and cut thedough strip 30 along its length, providing a guide for the pizza cutter.In addition, the dual mound, after being cut along the valley, detent,or depression 44, may provide a raised ridge on each piece separated bythe cut line running therethrough, allowing a consumer to more easilygrasp the same. Preferably, the dough strip 30 may be shaped and sizedto form a graspable outer crust on each piece of the pizza 10 but may berelatively small in thickness so as not to take up too much area on thepizza 10 so that the pizza 10 remains mostly full of ingredients.

Therefore, when the pizza 10 is cut by a pizza cutter forming cut lines16 a, 16 b, 16 c and 18 a, 18 b, 18 c, the cut line 16 b may thereforecut the dough strip 30 in half longitudinally, and consequently everypizza piece formed thereby will have an outer crust covering at least aportion of one outer edge of each pizza piece.

As illustrated in FIG. 1 , the dough strip 30 may have a top plan viewwherein the outer edges thereof are rectangular in shape. As notedabove, however, the dough strip 30 may be any shape; FIG. 4 illustratesa dough strip 80 that is oval in shape, having rounded corners.Moreover, FIG. 1 illustrates that the dough strip 30 runs along cut line16 b completely from the first vertical cut line 18 a to the thirdvertical cut line 18 c, which provides an outer crust along an entiretyof one edge of the center pieces 20, 22, 24, 26. However, it should benoted that the dough strip 30 may run only partially across the outeredge of each center piece, not running completely between the firstvertical line 18 a and the third vertical line 18 b. Moreover, the doughstrip 30 is illustrated as being continuous; it should be noted thatdough strip 30 may be formed from separate pieces of dough that areseparate from each other but form a discontinuous line across the pizza10. The discontinuous line may, however, ensure that a portion ofexposed added crust is disposed on each piece of the pizza 10. Thus, atleast a portion of one outer edge of each of the center pieces 20, 22,24, 26 may have an outer crust thereon, and the present invention shouldnot be limited as described herein.

FIG. 3 illustrates an alternate embodiment of the present invention, ofa pizza 40 having an arrangement of dough strips 42, 44 in a “X” or “+”pattern, providing first exposed added crust and second exposed addedcrust running into two directions, namely perpendicular to each other toprovide outer crust to additional pieces.

FIG. 4 illustrates an alternate embodiment of the present invention, ofa pizza 50 comprising a planar disk-shaped dough substrate 52 (i.e., a“bottom crust”), and a ring of dough forming an outer crust 54 on anouter circumference of the pizza 50.

FIG. 5 further illustrates horizontal or lateral cut lines 56 a, 56 b,56 c, and vertical or longitudinal cut lines 58 a, 58 b, 58 c, 58 d(when looking down on the pizza 50 from above). The lateral cut lines 56a–56 c run roughly parallel to each other across the face of the pizzafrom right to left or left to right. The longitudinal cut lines 18 a–18d run roughly parallel to each other across the face of the pizza from atop of the pizza 50 to the bottom of the pizza 50, or vice versa, whenlooking from above. Thus, the lateral cut lines 56 a–56 c may cross thelongitudinal cut lines 58 a–58 d at roughly right angles thereto. Whencutting the pizza 50 in such a configuration, pieces formed by the cutlines are generally square or rectangular in shape, except for thosepieces along the outer circumference thereof, which may have a side thatis curved because the curved side is an outer edge of the round pizza50.

In a typical square cut pizza 50, as illustrated in FIG. 4 , centerpieces 60, 62, 64, 66, 68, 70 typically do not include any outer edgehaving an outer crust. In the present invention, however, an added doughstrip 80 may be added to a portion of the planar disk-shaped doughsubstrate 52 such that cutting through centrally and length-wise throughthe added dough strip 80 may cause each of the center pieces 60, 62, 64,66, 68, 70 to each have an outer crust, making each of the center pieces60, 62, 64, 66, 68, 70 more easily grasped by a consumer thereof by hisor her fingers.

The dough strip 80 may be added to the planar disk-shaped doughsubstrate 52 prior to the placement of ingredients thereon such that thedough strip 80 may become attached to the dough 52. Preferably, nofurther materials may be added to adhere the dough strip 80 to the dough52; however, use of a binding agent, such as water, butter, oil, orother like material, may be used if necessary.

As with the dough strip 30, described above with reference to FIGS. 1and 2 , the dough strip 80 may be any shape, size, or thickness. Whilethe dough strip 30 may have squared corners (as shown from above in FIG.1 ), dough strip 80 may have rounded corners, as noted above. As withthe dough strip 30, the dough strip 80 may from a single mound runninglongitudinally. Preferably, however, the dough strip 80 may be dualmounded, as described above, having a valley, detent, or depressiontherein. The dough strip 80 having the dual mounds may make it easierfor a pizza cutter to align and cut the dough strip 80 lengthwise,providing a guide for the pizza cutter. In addition, the dual mounds,after being cut lengthwise, may also provide a raised ridge on eachpiece separated by the cut line running therethrough, allowing aconsumer to more easily grasp the same. Preferably, the dough strip 80may be shaped and sized to form a graspable outer crust on each piece ofthe pizza 50 but may be relatively small in thickness so as not to takeup too much area on the pizza 50 so that the pizza 50 remains mostlyfull of ingredients.

Therefore, when the pizza 50 is cut by a pizza cutter forming cut lines56 a, 56 b, 56 c and 58 a, 58 b, 58 c, 58 d, the cut line 56 b maytherefore cut the dough strip 80 in half lengthwise and consequentlyevery pizza piece formed thereby will have an outer crust covering atleast a portion of one outer edge of each pizza piece.

FIG. 5 illustrates yet another embodiment of the present invention, of apizza 100 comprising a planar disk-shaped dough substrate 102 (i.e., a“bottom crust”), and a ring of dough forming an outer crust 104 on outercircumference of the pizza 100.

FIG. 5 further illustrates horizontal or lateral cut lines 106 a, 106 b,106 c, 106 d, 106 e and vertical or longitudinal cut lines 108 a, 108 b,108 c, 108 d, 108 e (when looking down on the pizza 100 from above). Thelateral cut lines 106 a–106 e run roughly parallel to each other acrossthe face of the pizza 100 from right to left or left to right. Thelongitudinal cut lines 108 a–108 e run roughly parallel to each otheracross the face of the pizza from a top of the pizza 100 to the bottomof the pizza 100, or vice versa, when looking from above. Thus, thelateral cut lines 106 a–106 e may cross the longitudinal cut lines 108a–108 e at roughly right angles thereto. When cutting the pizza 100 insuch a configuration, pieces formed by the cut lines are generallysquare or rectangular in shape, except for those pieces along the outercircumference thereof, which may have a side that is curved because thecurved side is an outer edge of the round pizza 100.

In a typical square cut pizza 100, as illustrated in FIG. 5 , centerpieces 110, 112, 114, 116, 118, 120, 122, 124, 126, 128, 130, 132, 134,136, 140 typically do not include any outer edge having an outer crust.In the present invention, however, a first added dough strip 150 and asecond added dough strip 152 may each be added to a portion of theplanar disk-shaped dough substrate 102 such that cutting throughcentrally and lengthwise through the added dough strip 150 may cause thecenter pieces 110–140 to each have an outer crust, making each of thecenter pieces 110–140 more easily grasped by a consumer thereof by hisor her fingers.

The dough strips 150, 152 may be added to the planar disk-shaped dough102 prior to the placement of ingredients thereon such that the doughstrips 150, 152 may become attached to the dough 102. Preferably, nofurther materials may be added to adhere the dough strips 150, 152 tothe dough 112; however, use of a binding agent, such as water, butter,oil, or other like material, may be used if necessary.

Therefore, when the pizza 100 is cut by a pizza cutter forming cut lines106 a–106 e and 108 a–108 e, the cut line 106 b may therefore cut thedough strip 150 in half lengthwise, and the cut line 106 d may cut thedough strip 152 in half lengthwise, and consequently every pizza pieceformed thereby will have an outer crust covering at least a portion ofone outer edge of each pizza piece.

FIG. 6 illustrates an exemplary methodology for making a pizza 200, asdescribed above with reference to FIGS. 1-5 . In a first step 202, astandard round pizza template. In a second step 202, an added doughstrip is disposed on a top face of the pizza in a location such that,after ingredients are placed thereon and after baking the same, thepizza is cut with lateral and longitudinal cut lines (when viewing fromabove), as in step 206, and the dough strip is consequently cut in halflength-wise, thereby providing an outer crust to each piece of the pizzaformed thereby.

FIGS. 7A-15 illustrate various apparatuses that may be used to add doughstrips to standard round pizza dough, as described above with referenceto FIGS. 1-5 . In one embodiment, an amount of pizza dough may be formedby hand into a strip and simply placed on the pizza dough prior toadding ingredients thereon. However, doing so by hand may betime-consuming and inconsistent. Specifically, the housing may have amounded area 301 such that when placing pizza dough therein, the pizzadough may take the shape of the housing 300. A peel-off film 302 may beprovided so that, when used the pizza maker may peel the peel-off film302 and place the housing, pizza dough side down, on the standard roundpizza dough substrate, and push the pizza dough strip therefrom onto thepizza dough substrate. Alternatively, as illustrated in FIGS. 7B and 7C,housings or shells 304, 307 are illustrated, each of which may form amold that may receive an amount of pizza dough therein and may thereforehave a shape and size for the particular shape and size pizza doughstrip needed to apply to the pizza. Specifically, the housings or shells304, 307 may each have mounded areas 305 a, 305 b and 308 a, 308 b,respectively, and each may further have a valley or depression element306, 309, respectively, such that when placing pizza dough therein, thepizza dough may take the shape of the housings or shells 304, 307,respectively.

FIGS. 8A-8E illustrate various embodiments of pizza dough cutting andforming apparatuses. Specifically, in FIG. 8A, a pizza dough cutter 310may comprise walls forming a compartment 311 that may be pressed downinto flat pizza dough, wherein the walls cut the pizza dough. Subsequentremoval of the pizza dough cutter 310 may remove a dough strip from theflat pizza dough, which may remain inside the walls thereof in a doughstrip space. The pizza dough cutter 310 may be placed onto a standardround pizza dough substrate, wherein a handle press 312 may be pushedinto the pizza dough cutter 310, thereby pushing the dough strip fromthe pizza dough cutter 310 onto the pizza dough substrate. The handlepress 312 may further have a valley, detent, or depression forming tab314 such that, when pressed into the dough strip, it may form a valley,detent, or depression in the dough strip. In a similar embodiment, FIG.8B illustrates a dual pizza dough strip forming pizza dough cutter 316having a first compartment 318 and a second compartment 320 therein forforming two pizza dough strips. Handle press 312 in FIG. 8A may be usedto press the dough strips therefrom.

FIG. 8C illustrates a pizza dough strip forming pizza dough cutter 322having a compartment 324 and extended arms 326, 328 that may be used togauge against a round pizza dough substrate so that the center of thepizza can be located. For example, the length of the pizza dough cutter322, including the compartment 324 and the arms 326, 328 may be the samesize as the diameter of the pizza. The arms 326, 328 may have tabs 330,332 that may be used to align with the edges of the pizza, which alignsthe compartment 324 with the center of the pizza. Thus, the compartment324 may be placed in the center of the pizza dough substrate, and adough strip within the compartment 324 may be pushed via handle 334. Asillustrated in FIG. 8D, a cross-sectional view of the pizza dough stripforming apparatus 320, the compartment 324 may have walls having bevelededges 329 a, 329 b wherein pressing of the pizza dough strip via thehandle press 334 may form a mounded pizza dough strip with a valley ordepression therein formed by the tab 331. FIG. 8E illustrates a similarembodiment as FIG. 8C of a pizza cutter 340 having an adjustabletelescoping compartment 342 therein. Arms 344, 346 may be movableinwardly and outwardly, thereby decreasing or increasing the size of thecompartment 342 therein, respectively. Therefore, the pizza cutter 340may be used on differently sized pizzas.

FIGS. 9 and 10 illustrate a dough cutter 350 that is similar to thedough cutters described above with reference to FIGS. 8A-8E, except thedough cutter 350 may have a handle press 352 disposed within the doughcutter 350 without removal therefrom, such that when a dough strip isdisposed therein, the handle press 352 may simply de depressed therebypushing the dough therefrom. The press 352 may be fixed within thecutter 350, and may be spring-loaded so that when released, it mayspring back into its initial position. FIG. 10 illustrates across-sectional view along lines X-X showing the shape that the doughstrip may take, including the valley or detent, when pressed from thecutter 350 via the handle press 352.

FIG. 11 illustrates an alternate embodiment of a dough cutter 360 havingan integrally formed handle press 362 having a first living hinge 364and a second living hinge 366, each of which may connect to the handlepress 362 such that, when pressed, the handle press 362 may push thedough strip therefrom. The living hinges 364, 366 may further be leafsprings, and may spring back into place when released.

FIG. 12 illustrates an alternate embodiment of a dough cutter 370 havingan integrally formed handle press 372 having a flexible membrane orelement 374 allowing the handle press 372 to be pushed into the doughcutter 370 and being resilient to allow the handle press 372 to returnto its original position when released.

FIG. 13A illustrates a dough cutter 380 having a compartment 382corresponding to a single mound dough strip and one or more stabilizingwings 384 that may be utilized for better placement and release of doughstrips onto a pizza dough template, as described above. FIG. 13Billustrates a dough cutter or former 386 having a compartment 388corresponding to a dual mound dough strip. In an embodiment, the doughcutter or former 386 may merely form dough from the pizza substrate intoa mound by pressing the same into the dough substrate.

FIGS. 14A-14B illustrate a roller press 390 having a handle 392 and awheel 394 that allows a specific shape of a dough strip 396 to becreated. As illustrated in the front view of FIG. 14B of the rollerpress 390, the wheel 394 may have a valley, detent, or depressionforming element 398, which when pressed into a dough strip 396, may forma valley, detent, or depression 397 in the dough strip 396.Circumferential edges of the roller press 390 may cut pizza dough whenthe roller press runs along a dough sheet, and the valley, detent, ordepression forming element 398 may form the valley, detent, ordepression into the resulting dough strip.

FIG. 15 illustrates a pizza dough extrusion gun apparatus 400 in analternate embodiment of the present invention. The extrusion gunapparatus 400 may comprise a trigger 402, a compartment 404 to receive apizza dough cartridge 406, and a plunger 408 which may be ratcheted intothe compartment 404 to push pizza dough from the pizza dough cartridge406 therein. A shaped nozzle 410, such as a flattened frustoconicalnozzle, as illustrated in FIG. 15 , may be utilized to spread a layer ofa dough strip onto a round pizza template in the desired position.

FIG. 16 illustrates a dough strip forming apparatus 410 in an alternateembodiment of the present invention. Specifically, the apparatus 410 mayhave a compartment therein having an amount of pizza dough. Pressing abutton 412 may dispense a portion 414 of the pizza dough containedtherein into a tray 416 having the proper shape and size of the desireddough strip. The apparatus 410 may be mechanical and/or electrical. Oncedispensed, the tray 416 may be removed from the remainder of theapparatus 410 and the dough strip contained therein applied to a roundpizza dough substrate, as described herein.

FIG. 17 illustrates yet another alternate embodiment of the presentinvention of a pizza 450 comprising a planar disk-shaped dough substrate452 (i.e., a “bottom crust”), and a ring of dough forming an outer crust454 on an outer circumference of the pizza 450.

FIG. 17 further illustrates horizontal or lateral cut lines 456 a, 456b, 456 c, and vertical or longitudinal cut lines 458 a, 458 b, 458 c(when looking down on the pizza 450 from above). The lateral cut lines456 a–456 c run roughly parallel to each other across the face of thepizza from right to left or left to right. The longitudinal cut lines458 a–458 d run roughly parallel to each other across the face of thepizza from a top of the pizza 450 to the bottom of the pizza 450, orvice versa, when looking from above. Thus, the lateral cut lines 456a–456 c may cross the longitudinal cut lines 458 a–458 d at roughlyright angles thereto. When cutting the pizza 450 in such aconfiguration, pieces formed by the cut lines are generally square orrectangular in shape, except for those pieces along the outercircumference thereof, which may have a side that is curved because thecurved side is an outer edge of the round pizza 450.

In a typical square cut pizza 450, as illustrated in FIG. 17 , centerpieces 460, 462, 464, 466, typically do not include any outer edgehaving an outer crust. In the present invention, in a first step 480 (asshown in FIG. 18 ), a round pizza planar disk-shaped pizza dough 452with outer crust 454 is provided. In step 482, a cap 468 placed over aportion of the planar disk-shaped pizza dough 452 such that an exposeddough area 470 is created after ingredients are placed thereon to formexposed crust after baking, as illustrated in step 484. Although thebare area 470 is illustrated having squared corners, it should be notedthat other shapes of bare areas may be imparted thereto and the presentinvention should not be limited as shown and described herein.

After baking, the bare area 470 thereby cause each of the center pieces460, 462, 464, 466 to each have an outer crust and the center pieces460, 462, 464, 466 may be more easily grasped by a consumer using his orher fingers or a spatula or the like.

FIG. 19 illustrates yet another alternate embodiment of the presentinvention of a pizza 500 comprising a planar disk-shaped dough substrate502 (i.e., a “bottom crust”), and a ring of dough forming an outer crust504 on an outer circumference of the pizza 500.

FIG. 19 further illustrates horizontal or lateral cut lines 506 a, 506b, 506 c, and vertical or longitudinal cut lines 508 a, 508 b, 508 c(when looking down on the pizza 500 from above). The lateral cut lines506 a–506 c run roughly parallel to each other across the face of thepizza from right to left or left to right. The longitudinal cut lines508 a–508 d run roughly parallel to each other across the face of thepizza from a top of the pizza 500 to the bottom of the pizza 500, orvice versa, when looking from above. Thus, the lateral cut lines 506a–506 c may cross the longitudinal cut lines 508 a–508 d at roughlyright angles thereto. When cutting the pizza 500 in such aconfiguration, pieces formed by the cut lines are generally square orrectangular in shape, except for those pieces along the outercircumference thereof, which may have a side that is curved because thecurved side is an outer edge of the round pizza 500.

In a typical square cut pizza 500, as illustrated in FIG. 19 , centerpieces 510, 512, 514, 516, typically do not include any outer edgehaving an outer crust. In the present invention, in a first step 530 (asshown in FIG. 21 ), a round pizza planar disk-shaped pizza dough 502with outer crust 504 is provided. In step 532, a cut line 518 is cutinto a portion of the planar disk-shaped pizza dough substrate 502 suchthat dough flaps 520, 522 are created which may then be folded over (asillustrated in step 534) to form exposed crust. FIG. 20 illustrates across-sectional view along lines XX-XX of FIG. 19 showing folded overdough flaps 520, 522. After folding the dough flaps 520, 522, a gap 524may be formed between the folded dough flaps 520, 522. Although thedough flaps 520, 522 are illustrated having squared corners and astraight cut line 518, it should be noted that other cut lines may becut thereinto to impart rounded corners and spaces making the graspingand folding of the flaps easier, and the present invention should not belimited as shown and described herein.

Ingredients may then be added to the pizza 500, avoiding the folded overdough flaps 520, 522, and the pizza 500 is baked, via step 534. Thefolded over dough flaps 520, 522 thereby cause each of the center pieces510, 512, 514, 516 to each have an outer crust and, along with the gap524 between the folded dough flaps 520, 522, the center pieces 510, 512,514, 516 may be more easily grasped by a consumer using his or herfingers or a spatula or the like.

FIG. 22 illustrates a dough cutting and/or covering tool 550 in anembodiment of the present invention. The dough cutting and/or coveringtool 550 comprises a body 552 with a dough cutting blade 524 disposed ona top of the body 552 and running longitudinally along the body 552. Thecutting blade 524 may preferably allow for the cutting of pizza doughwhen pressed into the pizza dough, such as when the pizza dough is laidout as planar and disk-shaped. Perpendicular cutting blade extensionelements 556, 558 may be disposed on opposite ends of the body 552 suchthat pressing and/or rolling the body 552 may not only cut the doughlengthwise, but also cut the ends thereof perpendicularly to form thedough flaps 520, 522 described above. A dough spread tab 560 may extendfrom the body, which may be used to get under the dough flaps to moreeasily fold them over, as described above. The body 552 may also coverthe dough to form a bare area as described above with reference to FIGS.17-18 . Thus, the dough cutting and/or covering tool 550 may have dualfunctions: 1) cutting the fold flaps into pizza dough; and/or 2)covering the pizza dough to form bare areas.

FIG. 23 illustrates a telescoping dough cutting and/or covering tool 570in an alternate embodiment of the present invention. Specifically, thetelescoping dough cutting and/or covering tool 570 comprises a firsthousing body 572 and a second housing body 574 that fits within thefirst housing body 572 and telescopes therein. The first housing body572 comprises a first longitudinal blade 576 and a first perpendicularblade element 578 on an end thereof and a slot 580 through which asecond longitudinal blade 582 extends from the second housing body 574.The second housing body 574 may have a second perpendicular bladeelement 584 on an end thereof. The second housing body 574 may furtherhave markings or tabs 586 which may aid a user in setting the secondhousing 574 and the first housing 572 in a telescoped arrangement,depending on the size of the cut line needed in pizza dough, or the areacoverage necessary to prevent ingredients from being placed thereon toform a bare area.

Thus, the first and second longitudinal blades 576, 582, and the firstand second longitudinal elements may be pressed into the pizza dough,thereby cutting the pizza dough to form the fold flaps, as describedabove with reference to FIGS. 19-21 . Alternatively, the first andsecond housing bodies 572, 574 may be telescoped relative to each otherto form a cap to dispose over the pizza dough to form a clear areahaving no ingredients thereon, as described above with reference toFIGS. 17-18 .

It should be noted that the crust portion formed in discrete locationswithin the perimeter of the pizza dough substrate may be formed by othermethods and apparatuses as well. For example, a maker of pizza maysimply spread dough on a pan and prior to adding ingredients thereto maysimply gather, bunch, or pinch the existing dough with his or her handsin discrete strips or locations on the pizza substrate, thereby formingridges in the resulting pizza in specific locations. These ridges may beavoided when adding ingredients thereto and after baking and cutting thepizza into pieces, via the straight-cut method, a crust may be providedon each piece.

FIG. 24 illustrates a pizza dough gathering or pinching tool 590 thatmay be utilized to precisely create the discrete strips forming ridgesin the flat pizza dough substrate. Specifically, the pizza doughgathering or pinching tool 590 may comprise an elongated flat portion592 having a downwardly extending elongated tab or blade 594. Theelongated flat portion 592 may have a first leg 596 on a first endthereof and a second leg 598 on a second end thereof. Reinforcement legs595 may be periodically spaced along the elongated flat portion,intersecting with the tab or blade 594 to further ensure that the pizzadough gathering or pinching tool 590 remains upright when placed onto aflat pizza dough substrate. Specifically, when placed on top of the flatpizza dough substrate, the user may push, gather, pinch, or otherwisemove pizza dough toward the tool 590 from therearound and press thedough into spaces formed beneath the elongated flat portion 592.Alternatively, the user may add an amount of dough along either side andpress the same into the spaces formed beneath the elongated flat portion592, thereby forming a pair of ridges running parallel to each otherwith a depression or valley formed therebetween by the tab or blade 594.

FIG. 25 illustrates a cross-sectional view of the tool 590 having dough597 pressed therebeneath on opposite sides thereof. When done, the tool590 may be removed and the gathered or added dough, forming the pair ofridges, may be avoided when adding ingredients, and then cuttherethrough along the depression or valley forming pieces, where eachpiece of the resulting pizza comprises a crust portion thereon.

FIG. 26 illustrates an alternate embodiment of a telescoping pizza doughgathering or pinching tool 597 similar to the tool 590 described abovewith reference to FIGS. 24-25 . The tool 597 may have a first arm 598forming a sleeve for receiving a second arm 599 that may slide withinthe first arm 598 thereby changing the longitudinal size of the tool597. Thus, the tool 597 may be utilized on different sized pizzas bychanging the longitudinal size thereof by sliding the second arm 599within the first arm 598.

In another embodiment, a pizza dough pan having the general size andshape of a desired pizza may receive a flat pizza dough substratethereon, and may have protruding elements, such as mounds, strips, andother like protruding elements that may cause the dough substrate to bepushed upwardly relative to the rest of the pizza dough substrate indiscrete locations. The locations may correspond to areas that mayremain uncovered by ingredients and may be cut therethrough with a pizzaslicer after baking. Specifically, the raised areas, pushed up by theprotrusions of the pizza pan, may provide a pizza preparer with a visualindicator of where not to apply ingredients, thereby keeping such areasclear. The pan may further be used in the baking process of the pizza,whereby the bare areas pushed upwardly by the protrusions of the pizzapan may be baked and become relatively stiff compared to the remainderof the pizza dough substrate, thereby providing the added crust to thesquare-cut pieces cut into the pizza after baking.

FIG. 27 illustrates a pizza pan apparatus 600 used to make astraight-cut pizza as disclosed herein in an exemplary method. In afirst step 620, the pizza pan apparatus 600 is provided. The pizza panapparatus 600 generally has a round shape having an edge 602 and aplanar section 604. Within the planar section 604 may be a moundedsection 606, which may comprise a longitudinal mounded elevatedprotrusion positioned to impart a corresponding mounded portion 610 in aflat pizza dough 608 placed thereon, as illustrated in step 612. Thepizza dough 608 may then have ingredients placed thereon on the pizzadough 608, but not on the mounded portion 610, and may be baked. Theresultant pizza 612 may then be straight-cut forming cut lines 614 a,614 b, 614 c and 616 a, 616 b, 616 c, with cut-line 614 b extendinglength-wise through the mounded portion 610, thereby providing a crustportion on each piece of the pizza 612, whether from crust 618 aroundthe perimeter of the pizza 612 or from the mounded portion 610 withinthe perimeter of the pizza 612.

FIG. 28 illustrates a pizza pan apparatus 650 used to make astraight-cut pizza as disclosed herein in an alternate exemplary method.In a first Step 670, the pizza pan apparatus 650 is provided. The pizzapan apparatus 650 generally has a round shape having an edge 652 and aplanar section 654. Within the planar section 654 may be a depressedsection 656, which may comprise a longitudinal depressed portion havinga first valley 657, a second valley 659, and a wall 661 separating thefirst and second valleys 657, 659. The depressed section 656 may bepositioned to impart a corresponding mounded portion 660 in a flat pizzadough 658 placed and rolled thereon, as illustrated in Step 672, andflipped over, as illustrated in Step 674 to expose the mounded portion660. The pizza dough 658 may then have ingredients placed thereon butnot on the mounded portion 660, which may then be baked, as illustratedin Step 674. The resultant pizza 662 may then be straight-cut formingcut lines 664 a, 664 b, 664 c and 666 a, 666 b, 666 c, with cut-line 664b extending length-wise through the mounded portion 610, specificallythrough a depression or valley 667 formed between first mounded portion663 and second mounded portion 665. Thus, each piece of the pizza 662has a crust portion when cut as described and shown, whether from crust668 around the perimeter of the pizza 662 or from the mounded portion660 within the perimeter of the pizza 662.

Likewise, pizza dough may be added to a pizza pan, and a plate may bepressed downwardly from above the pizza dough, thereby forming a pizzadough substrate. The plate may have elements therein that may imprint onthe pizza dough substrate and may provide raised areas or markings onthe pizza dough substrate that alert a pizza preparer of areas to avoidadding ingredients thereto. Thus, when baked, the bare areas marked bythe plate pressed down thereon may form the crust on the center squarepieces when square-cut.

It should be noted that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications may be madewithout departing from the spirit and scope of the present invention andwithout diminishing its attendant advantages. Further, referencesthroughout the specification to “the invention” are nonlimiting, and itshould be noted that claim limitations presented herein are not meant todescribe the invention as a whole. Moreover, the inventionillustratively disclosed herein suitably may be practiced in the absenceof any element which is not specifically disclosed herein.

1. An apparatus for forming a dough strip comprising: a dough cutting housing comprising first and second longitudinal walls and third and fourth lateral walls, the first, second, third, and fourth walls each having a dough cutting element on a bottom thereof, the first, second, third, and fourth walls forming a dough strip forming space, the dough cutting housing configured to cut a dough strip from a sheet of dough; and a handle press configured to fit within the dough strip forming space, the handle press configured to push the dough strip formed within the dough strip forming space.
 2. The apparatus of claim 1 wherein the handle press comprises a bottom element for forming a shape into the dough strip when the handle press pushes the dough strip within the dough strip forming space.
 3. The apparatus of claim 1 wherein the bottom element of the handle press is configured to press a depression into the dough strip.
 4. The apparatus of claim 1 wherein the bottom element of the handle press is configured to press a depression longitudinally into the dough strip from a first end of the dough strip to the second end of the dough strip.
 5. The apparatus of claim 1 wherein the handle press is attached to the dough cutting housing.
 6. The apparatus of claim 5 wherein the handle press is attached to at least one of the first, second, third, or fourth walls of the dough cutting housing.
 7. The apparatus of claim 5 wherein the handle press is attached to the dough cutting housing via a living hinge.
 8. The apparatus of claim 5 wherein the handle press is attached to the dough cutting housing via a flexible material.
 9. The apparatus of claim 5 wherein the handle press is spring-loaded within the dough cutting housing.
 10. The apparatus of claim 1 further comprising: a first arm extending from a first end of the dough cutting housing; and a second arm extending from a second end of the dough cutting housing, wherein the length of the first arm, the dough cutting housing, and the second arm roughly corresponds to a width of a pizza.
 11. The apparatus of claim 10 wherein the first arm and the second arm telescope relative to each other so that the length of the first arm, the dough cutting housing, and the second arm is changeable to correspond to pizzas having different widths.
 12. An apparatus for forming a dough strip comprising: a roller wheel press comprising a first circumferential dough cutting edge on a first side of the roller wheel and a second circumferential dough cutting edge on a second side of the roller wheel, and a concave shape between the first and second circumferential dough cutting edges; and a handle for holding the roller wheel press, configured to allow the roller wheel press to roll along a sheet of dough wherein the first and second circumferential cutting edges cut the sheet of dough into a strip.
 13. The apparatus of claim 12 further comprising: a circumferential dough pressing element disposed between the first and second circumferential dough cutting edges, wherein the circumferential dough pressing element is configured to form a depression in the strip of dough formed by rolling the roller wheel press along the sheet of dough.
 14. The apparatus of claim 13 wherein the handle extends from an axle extending from the center of the roller wheel press.
 15. A dough strip package comprising: a shell having a length and a width and an open space running the length thereof; a strip of dough disposed within the shell; and a film disposed over the open space enclosing the strip of dough within the shell.
 16. The dough strip package of claim 15 wherein the film comprises a tab configured to be grasped and pulled to remove the film from the open space. 17 –
 28. (canceled) 